An Introduction To Thai Cookery

About this course

The class introduces the balance of salty, sour, sweet and hot flavours in Thai cooking. Participants follow demonstrations before preparing tom yum soup, Thai green curry paste, a sweet-and-sour salad, a stir-fried steak or aubergine dish, and fluffy rice at their own workstation. Teaching also covers pounding ingredients for curry paste and dressings, using aromatics such as lemongrass and galangal, and combining herbs, garlic, chilli and dark soy in a stir-fry sauce. Dishes are eaten at the chef’s table, with the option to pack food to take home.

What you'll learn

• Explain how salty, sour, sweet and hot flavours are balanced in Thai cooking.
• Prepare tom yum soup using aromatics including lemongrass, galangal and prawns.
• Make a Thai green curry paste by pounding staple ingredients.
• Prepare a sweet-and-sour dressing and combine it with crunchy vegetables.
• Cook a stir-fry using steak or aubergine, herbs, garlic, chilli and dark soy.
• Cook fluffy rice.

Is this course right for you?

The course is listed at Beginner level and is intended for learners developing their understanding of Thai cooking from fundamental techniques. Participation involves following demonstrations and cooking independently at an individual workstation.

Before you go

• Ingredients, cooking equipment and aprons are provided.
• A digital recipe pack is included.
• The Thai green curry paste made during the class can be taken home.
• Prepared dishes can be eaten at the chef’s table or packed to take home.